Serves 4

  • 150g monkfish meat, cut into medallions
  • 175g haddock, pin boned, skin on, cut into cubes
  • 100g squid, cut into rings
  • 12-16 Dublin Bay Prawns, peeled and deveined
  • 1 x 400g tin coconut milk (Thai Gold brand)
  • 2 tsp red curry paste (Thai Gold brand)
  • 1 tsp tomato puree
  • ½ ground turmeric
  • 1 banana shallot, peeled and thinly sliced
  • 500ml vegetable stock
  • 2 garlic cloves, crushed
  • 1 small piece root ginger, peeled and cut in pieces
  • 1 small piece galangal, peeled and cut in pieces
  • 2 tbsp nam pla (fish sauce)
  • 1 birds eye chill, cut in half
  • Juice of 1 lime
  • 100g sugar snaps, top & tail removed
  • 6-7 basil leaves, torn
  • rice noodles, to serve (pre-cooked)
  • bean sprouts, to serve
  • roasted peanuts, to garnish


  1. In a large saucepan, place the coconut milk, curry paste, tomato puree and turmeric
  2. Add in the shallot and stock
  3. Using a balloon whisk, mix together and heat on a medium heat to allow the coconut milk to infuse
  4. Add in the crushed garlic, root ginger, galangal and nam pla
  5. Combine everything
  6. Place the birds eye chilli and lime juice
  7. Bring to a slow simmer
  8. Gently add in the monkfish medallions, haddock, squid and Dublin bay prawns
  9. Add in the sugar snaps and cover with the lid
  10. Bring to the boil, reduce and simmer for 5-6 minutes
  11. Finish with fresh basil leaves

To Serve

  1. Place rice noodles in the centre of the serving bowl followed by some bean sprouts
  2. Ladle over the prepared laksa & finish with crushed roasted peanuts